While Middle-eastern restaurants are a great choice for eating gluten-free (and vegetarian), one thing you can’t order is tabouli (also spelled tabbouleh), as it’s made from bulghur wheat. I had a bunch of parsley to use up, so I decided to try making gluten-free tabouli with quinoa instead. It was absolutely delicious!
Since quinoa is actually a seed, it is high in protein, making this a complete meal if you like. If you buy boxed, commercially produced quinoa you only need to rinse it lightly. It has already been pre-rinsed to remove the bitter coating.
The renovation: The original recipe comes from my old favorite, Molly Katzen’s Moosewood Cookbook. I swapped in quinoa for the bulger wheat, replaced dried mint with fresh mint, and reduced the olive oil by half.
vegan, gluten-free, low-sodium, reduced-sugar diets